In Florida, key lime pie or some variation thereof, seems like the obvious dessert.

So, it’s no surprise many readers send us recipes for their take on the citrusy favorite. This week, we offer two versions.

The first comes from Ron Kukulski of Port St. Lucie who describes himself as a “real conch.” The second, from Patricia Lawler of Palm City, is a little less traditional and can be made with either limes or lemons.

A Real Conch’s Key Lime Pie

Ingredients

1 pre-made graham cracker pie crust

juice from 7 key limes; pits removed

1 can sweetened condensed milk

1 block Philadelphia Cream Cheese

Directions

1 Put the key lime juice, sweetened condensed milk and cream cheese into a blender and blend until smooth.

2 Pour into the pie crust, smooth, cover and put into the refrigerator for at least one hour. While you are waiting, you can take turns tasting the blender remnants before you wash the blender.